Golden crispy chicken katsu, saucy noodles, and spicy-sweet mayo—this easy bowl is one you’ll make on repeat!
Prep time: PT25M
Cook time: PT15M
Total time: PT40M
Rating
4.17 stars (12 reviews)
Keywords
bowl food, under 1 hour
Ingredients
2/3 cup tamari/soy sauce
1/4 cup Japanese barbecue sauce
1 tablespoon honey
1 tablespoon chili crunch oil
2 teaspoons grated ginger
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
2 cups Panko
1/4 cup sesame seeds
1 bag frozen shelled edamame
rice noodles, cooked ((I like Vermicelli or Stir Fry Rice Noodles))
pickled ginger, green onions, and nori sheets – for serving
1/3 cup kewpie mayo
1 to 2 tablespoons sriracha/hot sauce
1 to 2 tablespoons Japanese BBQ sauce
Categories
Main Course
Cuisine
American
Asian
Japanese
Steps
1. In a medium bowl, combine the soy sauce, Japanese barbecue sauce, honey, and ginger.2. Place the chicken in a bowl and pour over 2-3 tablespoons of the sauce; save the rest for serving. 3. Place the Panko and 3 tablespoons of sesame seeds in a shallow bowl. Dredge both sides of the chicken in the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.4. Heat a few tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.5. Add the edamame to the skillet, cook until thawed. Add the noodles and the reserved sauce. Remove from the heat and toss the noodles in the sauce.6. To make the Spicy Mayo, combine all ingredients in a small bowl.7. To assemble, slice the chicken into thin strips. Add the saucy noodles to bowls, top with chicken, pickled ginger, green onions, and crumbled nori. Spoon over the spicy mayo.
Nutitrion
Serving Size: 1 serving
Calories: 542 kcal
Reviews
KATHI on 2026-05-19 (5 stars): Tieghan!!
another amazing dish!
the stir fry noodles were amazing! the spicy mayo at the end -- fabulous!
TrishB on 2026-05-05 (2 stars): In a regular grocery store I dont recall ever seeing Japanese BBQ sauce
or crispy chili oil
Annie on 2026-04-21 (5 stars): I made this for my japanese-background husband who often misses asian flavours. We replaced the edamame by bok choi. It worked out well and we all liked it, even my daughter who is pretty picky (I didn't bread her chicken, just marinated it).
Diana Hester on 2026-04-21 (5 stars): First time making crispy chicken katsu and it turned out excellent! The chicken was perfectly crispy on the outside and juicy on the inside. The edamame and the sauce brought everything together with its perfect balance of sweet and savory. I’ll definitely be making this again!
jg on 2026-04-09 (5 stars): Made the recipe as is except marinated the chicken overnight. Had no problem with the breading, it stuck nicely to the chicken with instructions to press crumbs in. Came out nice and crispy. Sause was just right with flavor, did not find it too salty at all. Would definitely make again, thank you!
Noel Lindes-Frost on 2026-04-08 (4 stars): So good. I served it with green beans and cream cheese wontons.
My only issue is the sauce isn't as flavorful as I'd like, but I also have really high expectations for Half-Baked Harvest. I'd give it 4.5/5 stars.
Teresa on 2026-03-27 (5 stars): Was delicious! And, I had all the ingredients on hand except for the Kewpie mayo so I just used Hellman's. Does it really make a difference? Also, when are you going to get a Half-Baked Harvest app? Would make it so easy.
Lily on 2026-03-25 (2 stars): The sauce was soooo salty. Luckily I tasted it before pouring on the noodles. I remade it only adding 2 tablespoon of soy sauce and using more Japanese BBQ. Making the chicken as the recipe is written wasn't great, there was barely any panko crust. The second batch I made I dredged mine in flour, then egg, then panko and that made a much nicer crispy crust.
